Rough Beginnings, Happy Endings

I worked the "Seafood Favorites" class at Central Market last evening. The guest chef was Chef Terry Conlan from Lake Austin Spa Resort.

We served: House Cured Salmon with Cucumber Jelly; Mixed Seafood Kebob with Legume Salad and Curried Walnuts and Lime Syrup; Chilled Cucumber Soup with Smoked Salmon garnished with minced chives and blueberries; Scallops Americaine; Grilled Halibut with Little Neck Clams, White Asparagus (we ended up substituting celery root) and White Wine Sauce; Strawberry Mousse Pie with Shaved Chocolate.

The class started out a little on the wrong foot with the Central Market Lead going home before class with the flu and a few issues with the menu. But after we got going, things started falling into place.

Also, I got to work with Kris (currently works in another area of Central Market, but filling in for the cooking school). She was a lot of fun and great to work with. She also runs a company called "Girl Meats Grill" so check her out. We had some great volunteers who busted their butts to get everything out and dishes cleaned up quickly!

I'm going back on Sunday for a free Knife Skills class. Hopefully I'll get a little market shopping in too!